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Cabbage Bundles with Kraut

In our area, cabbage rolls are a popular dish at potluck dinners. My family loves them, and I like them because they freeze well.

5 ServingsPrep: 30 min. Cook: 1-1/4 hours

Ingredients

1 large head cabbage
2 eggs
1 medium onion, chopped
1/2 cup uncooked long grain rice
2 teaspoons salt
1/4 teaspoon pepper
2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 can (27 ounces) sauerkraut, rinsed and drained
2 cups water

Directions

In a large saucepan, cook cabbage in boiling water just until leaves
fall off the head. Set aside 10 large leaves for bundles
(refrigerate remaining cabbage for another use). Cut out the thick
vein from each reserved leaf, making a V-shaped cut; set aside.
In a bowl, combine the eggs, onion, rice, salt and pepper. Crumble
beef over mixture and mix well. Place about 1/2 cup meat mixture on
each cabbage leaf; overlap cut ends of leaf. Fold in sides,
beginning from the cut end. Roll up completely to enclose filling.
Place five bundles in a Dutch oven. Top with sauerkraut and remaining
bundles. Pour water rover all. Bring to a boil over medium heat.
reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat

2 of 2

Cabbage Bundles with Kraut (continued)

Directions (continued)

is no longer pink and cabbage is tender. Yield: 5 servings.

Nutrition Facts: 1 serving (2 each) equals 556 calories, 25 g fat (10 g saturated fat), 205 mg cholesterol, 2,114 mg sodium, 38 g carbohydrate, 10 g fiber, 45 g protein.